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Restructuring Veal Steaks with Salt/Phosphate and Sodium Alginate/Calcium Lactate
Author(s) -
RAHARJO S.,
DEXTER D.R.,
WORFEL R.C.,
SOFOS J.N.,
SOLOMON M.B.,
SHULTS G.W.,
SCHMIDT G.R.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb05540.x
Subject(s) - sodium lactate , chemistry , salt (chemistry) , phosphate , food science , calcium , sodium , sodium alginate , biochemistry , organic chemistry
Quality characteristics of restructured steaks formulated with veal trimmings or veal leg meat and Na‐alginate/Ca‐lactate or salt (NaCl)/phosphate were evaluated. Trimmings restructured with salt/phosphate had higher (P<0.05) bind scores (measured instrumentally and by sensory) than veal trimmings restructured with Na‐alginate/Ca‐lactate. Salt/phosphate (0.3–0.5%) reduced (P<0.05) purge and increased binding force and sensory score of bind in restructured veal trimmings and leg meat compared to control and Na‐ alginate/Ca‐lactate treatments. The use of Na‐alginate/Ca‐lactate as a binder for veal leg meat increased (P<0.05) binding force and sensory score of bind and decreased cook loss when used at 0.4%.